This Zucchini Banana Cake with Whipped Cream Cheese Frosting is the perfect marriage of light and sweet!
Banana Zucchini Cake with Whipped Cream Cheese Frosting
There is something utterly refreshing about walking out to the garden and choosing a vegetable that I can turn into a cake. So often when I think about cake and baking I think sugar, sweet, over-the-top decadence.
The Secret to Baking with Zucchini
Size matters. A large zucchini will be drier. A small zucchini with have more moisture. Certain recipes work best with different sizes. Pay attention to the recipe – some will ask that you retain the moisture of the zucchini, and some will say drained or excess moisture removed.
How to Grate Zucchini
Use the fine side of your grater for smaller shredded zucchini. If you use the larger side, the coarser pieces will have a slightly more noticeable flavor and texture in a finished cake or bread recipe. Either will work in the recipe, it just depends on if you want the zucchini noticeable (visually and texturally).
How to Store Zucchini Cake
This cake should be refrigerated and will stay fresh for 1-2 days.
Can I Make in a Different Size Pan?
Yes! This recipe was adapted from my banana zucchini bread recipe, so if you would prefer loaf pans you can certainly use them. Readers have made this in a 9×13, but I have not tested that specifically. You will want to keep an eye on baking times, as it will bake longer in one pan.
More Zucchini Desserts
Zucchini Banana Layer Cake with Whipped Cream Cheese Frosting
Ingredients
Banana Zuccchini Cake
- 2 cups (250 g) all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (224 g) vegetable oil
- 2 teaspoons vanilla extract
- 2 ripe bananas, about 1 cup mashed
- 2 cups (about 240 g) shredded zucchini, excess moisture removed but not dry
Whipped Cream Cheese
- 8 ounces (1 package) cream cheese, room temperature
- 1 cup (200 g) granulated sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups (360 g) cold heavy whipping cream
Instructions
For the Cake
- Heat oven to 350 and prepare three 8-inch round cake pans.
- In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.
- In a stand mixer on low speed add in the sugar, eggs, oil, vanilla, and banana. Mix on medium speed for about 1 minute, or until fully combined.
- One cup at a time add the flour mixture into the sugar mixture. Mix until just incorporated and remove bowl from mixer.
- Stir in the drained and shredded zucchini.
- *I prefer to not peel the green skin off on my zucchini, but you certainly can. If you have a very large zucchini, remove any seeds prior to grating.
- Bake for 22-26 minutes, or until inserted toothpick is removed mostly clean.
Whipped Cream Cheese
- In the bowl of a stand mixer, beat whipping cream on medium high until stiff peaks form; about 3 minutes.
- Place whipped cream into a separate bowl and clean out stand mixer bowl.
- In clean stand mixer bowl whip cream cheese with whisk attachment until light and smooth. Add in sugar, salt and vanilla and beat until fully incorporated.
- Remove bowl from stand mixer and gently fold in whipped cream to cream cheese mixture.
- Can be used immediately. You can store in refrigerator until ready to use, just be sure to bring to room temperature before piping or spreading.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
WOW! Just WOW!!!
Made this today. Didn’t have three 8″ layer pans, so I used two. I think layers where similar to the ones in the photo. We loved the cake itself. We all thought the frosting was too sweet, we would prefer with less sugar and more cream cheese to cut the sweet a little.
Can this be made with just 2 round cake pans instead of 3??
If you fill the cake pans too full it will take longer to bake and you could have very hard edges.
Can I use a 9×13 pan and just bake longer?
Why can’t I print this recipe
I know this a crazy question, are we greasing and flouring the pans? I’m thinking yes… Thank You!!
Yes, the pans should always be prepared with your preferred method. 🙂
My mother keeps giving me endless amount of zucchinis from her garden so I am trying out different recipes.
Thank you, the cake is perfect, delicious! No need for frostings.
Think I’ll bake more and share with neighbors.
The best banana zucchini cake I’ve ever had. It was so moist! I used 3 large bananas and also added 1/2 cup of evaporated canned milk(I had it leftover from another recipe). I put it in a Jelly Roll pan and baked it for 25 Min.
The jelly roll pan worked perfectly! Thanks for the tip Diana Wolf.
This is one of our summertime favorites! We make this cake at least once, a year, and often even more! SO YUMMY!
Can I put this in a 9 x 13 pan instead for a single layer? If yes, how long should it bake?
Can you make a half recipe?